Use equal quantities of Neufchâtel cheese and grated American (or Parmesan) cheese, sprinkle with cayenne, and dampen with a little melted butter. Shape into tiny balls and use very cold as a salad garnish. AMERICAN SALAD Use 1 cup of scraped thinly sliced celery, 1 cup of diced apples, 1/2 cup of chopped English walnuts, and 1/2 cup of seeded white grapes. Mix well with mayonnaise, and serve on large curled lettuce leaves. ARTICHOKE SALAD Use cold boiled fresh artichokes, remove the thistles, and fill the artichokes with finely minced chopped onion, apple, and beet, blended with green mayonnaise; serve extra mayonnaise in which to dip the artichoke leaves. GREEN BEAN SALAD Put a can of good "stringless" beans on the ice an hour before wanted, open, drain, and arrange in a salad bowl with 2 teaspoons of grated or finely chopped onion and 1 cup of French dressing. Serve ice-cold. WAX BEAN SALAD Make like the preceding, using 1 tablespoon of chopped chives or shallots, or green onion tops instead of chopped onion. BEET SALAD WITH CELERY Cut boiled beets in thin slices and use a vegetable cutter to cut them into fancy shapes. Mix 1 cup of beets with 1 cup of thinly sliced celery, cover well with mayonnaise, serve on lettuce leaves. CABBAGE SALAD Slice firm white cabbage as thin as possible, then cut it across, mix it with mayonnaise dressing, and serve on small white cabbage leaves. CELERY AND PINEAPPLE SALAD Use equal parts of thin strips of celery and shredded pineapple. Select a perfectly ripe pineapple. Put the celery and pineapple each by itself, and place on the ice. When time to serve mix them together with mayonnaise, garnish with celery leaves, and serve at once. CHERRY SALAD When fresh cherries are available they are best, but the large cherries in glass bottles are also suitable. Remove the stones from fresh cherries, and in their places put blanched filberts or hazelnuts. Put on curled lettuce leaves with a tablespoon of green mayonnaise on each. CUCUMBER SALAD Soak 2 unpeeled cucumbers in ice-cold water for twenty minutes or more, then peel and use a patent scraper on the sides to serrate the edges, or do this by drawing a silver fork firmly down the length of the cucumber; this will make the slices have fancy edges. Slice, and arrange with small white lettuce leaves in a salad bowl. Cover with French dressing and add a sprinkling of paprika to the salad itself before serving. Some sliced radishes may be added if liked. COUNTRY SALAD Use 1 cup each of finely sliced firm white cabbage, diced celery, and chopped apple; mix them well with mayonnaise dressing, and serve in the inner leaves from the cabbage. RUSSIAN CUCUMBER SALAD Prepare like plain cucumber salad, but put with the sliced cucumbers 1 small onion sliced thin, with the slices separated into rings. One tablespoon of chives may be added, or more chives used and the onion slices omitted. DENT DE LION SALAD